Seared Scallops With Pepper Arugula And Tangerine Gastrique

Recipe Ingredients

1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Rice wine vinegar
1/2 cup	118ml	Fresh tangerine juice
5		Fresh bay scallops
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Arugula - cleaned
1 tablespoon	15ml	Extra-virgin olive oil
1		Tangerine - peeled and sliced
2 oz	56g	Parmigiano-Reggiano cheese

Recipe Instructions

For the gastrique: In a sauce pot, combine the sugar, rice wine vinegar, and tangerine juice. Bring up to a boil and reduce to a simmer. Reduce until the liquid is a syrup. About 15 to 20 minutes.

For the scallops: In a saute pan, heat the olive oil. Season each side of the scallops with salt and pepper. When the pan is smoking hot, add the scallops. Sear the scallop on one side until golden-brown, about 2 to 3 minutes. Turn the scallop over and sear the other side until golden, about 2 to 3 minutes.

For the salad: In a mixing bowl, toss the arugula and extra-virgin olive oil together. Season with salt and pepper. To assemble, mound the arugula in the center of the platter. Arrange the scallops around the arugula. Drizzle the gastrique over the entire platter. Garnish with the tangerine slices, shaved Parmigiano-Reggiano cheese, and black pepper.

This recipe yields 2 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2311 broadcast 03-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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